Best 7 Honey Pumpkin Pie Recipes

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Indulge in the delightful harmony of flavors with our Honey Pumpkin Pie, a classic dessert that captures the essence of autumn's bounty. This delectable treat features a flaky, buttery crust that encases a velvety smooth pumpkin filling, infused with a symphony of warm spices like cinnamon, nutmeg, and ginger. Drizzled with a luscious honey glaze, each bite offers a captivating blend of sweet and savory notes. Our recipe collection includes variations to suit every palate, from a traditional rendition to a gluten-free alternative and a vegan version that caters to dietary preferences. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating an unforgettable Honey Pumpkin Pie that will be the star of your next gathering.

Here are our top 7 tried and tested recipes!

CARAMELIZED HONEY PUMPKIN PIE



Caramelized Honey Pumpkin Pie image

Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

Provided by Claire Saffitz

Categories     Thanksgiving     Fall     Dessert     Pie     Bake     Pumpkin     Honey     Milk/Cream     Spice     Cinnamon     Nutmeg     Clove     Egg     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled
5 tablespoons (2.5 oz / 71g) unsalted butter
¹⁄3 cup (4 oz / 113g) honey
¾ cup (6 oz / 170g) heavy cream, at room temperature
4 large eggs (7 oz / 200g), at room temperature
¼ cup (1.8 oz / 50g) packed dark brown sugar
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon (0.11 oz / 3g) Diamond Crystal kosher salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving
¼ teaspoon ground cloves
Softly whipped cream, for serving
Special Equipment: A 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Steps:

  • Preheat the oven:
  • Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
  • Brown the butter:
  • In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
  • Caramelize the honey:
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
  • Make the pumpkin filling:
  • In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
  • Fill the crust and bake:
  • Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Cool the pie gently:
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Serve:
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
  • Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Notes
  • Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
  • Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

DAIRY-FREE HONEY PUMPKIN PIE



Dairy-Free Honey Pumpkin Pie image

Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if desired.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 3h10m

Yield 8

Number Of Ingredients 9

1 ⅓ cups all-purpose flour
¾ teaspoon salt, divided
½ cup vegetable shortening
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
1 (15 ounce) can pumpkin puree
¾ cup honey
⅔ cup Almond Breeze Vanilla almondmilk
4 eggs
1 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 400 degrees F.
  • In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
  • Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
  • To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
  • Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

HONEY PECAN PUMPKIN PIE



Honey Pecan Pumpkin Pie image

A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.

Provided by Sherrie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 11

1 medium sugar pumpkin, seeded and halved
¾ cup honey
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups heavy cream
3 eggs, beaten
2 (9 inch) unbaked deep dish pie crusts
¾ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
  • Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g

PUMPKIN HONEY PIE



Pumpkin Honey Pie image

Light and sweet with the goodness of honey! Best when served with whipped cream or ice cream.

Provided by Star Pooley

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10

3 eggs
2 cups solid pack pumpkin puree
¾ cup honey
½ cup milk
¼ cup heavy whipping cream
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.
  • Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.

Nutrition Facts : Calories 293 calories, Carbohydrate 42.9 g, Cholesterol 81.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.5 g, Sodium 446.5 mg, Sugar 29.1 g

GINGER-HONEY PUMPKIN PIE



Ginger-Honey Pumpkin Pie image

Categories     Milk/Cream     Ginger     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1Butter Pie Crust Dough disk
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/3 cup honey
3 large eggs
1 1/4 cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Honey-sweetened whipped cream

Steps:

  • Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
  • Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
  • Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

HONEY-PHYLLO PUMPKIN PIE



Honey-Phyllo Pumpkin Pie image

This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
17 sheets phyllo, trimmed to 8 1/2-by-13 1/2-inch sheets, thawed if frozen
6 ounces (1 1/2 sticks) unsalted butter, melted
Walnut-Oatmeal Streusel
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed light-brown sugar
1/4 cup honey, plus more for serving
3 large eggs
1 can (12 ounces) evaporated milk
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Ground cloves

Steps:

  • Preheat oven to 350 degrees. Fold a piece of foil lengthwise to make a 2-inch-wide collar, and fit it around a 9.5- or 10-inch deep-dish pie dish, extending it 1/2 inch above dish. Combine granulated sugar and cinnamon in a small bowl.
  • Brush 1 sheet of phyllo with butter, and generously sprinkle with cinnamon-sugar and then with 2 tablespoons streusel over half the sheet. Fold in half from left to right. Brush top with butter, and sprinkle with cinnamon-sugar. Gently scrunch right side, and then fold back corners of left side to create a petal shape. Place phyllo in dish, pressing scrunched side into dish and tucking folded corners under (phyllo will not reach center). Repeat 13 times, overlapping sheets.
  • Brush remaining phyllo sheets with butter, sprinkle with cinnamon-sugar, and fold in quarters. Press into dish to cover bottom. Brush with butter, and sprinkle with cinnamon-sugar.
  • Bake until edges begin to turn gold, about 20-25 minutes.
  • Transfer dish to a rimmed baking sheet. Mix pumpkin, brown sugar, honey, eggs, milk, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger, and a pinch of cloves in a large bowl. Pour into crust. Tent edges with foil, and bake until center is set but still a bit wobbly, 60 to 65 minutes. Let cool in pie dish on a wire rack. Sprinkle with some streusel. Serve at room temperature with honey and remaining streusel.

Tips:

  • Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin, as they have a sweeter flavor and are less watery than other varieties.
  • Roast the pumpkin yourself: Roasting the pumpkin brings out its natural sweetness and flavor. If you don't have time to roast the pumpkin, you can use canned pumpkin, but the flavor will be less intense.
  • Use high-quality honey: The honey you use will have a big impact on the flavor of the pie. Look for a raw, unfiltered honey with a strong flavor.
  • Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie until the center is set: The pie is done baking when the center is set and a toothpick inserted into the center comes out clean.

Conclusion:

This honey pumpkin pie is a delicious and easy-to-make fall dessert. With its creamy, pumpkin filling and sweet, honey flavor, this pie is sure to be a hit with everyone at your table. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

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